Banana Oatmeal Muffins
Perfect for busy mornings or for weekend brunching, these cinnamon sugar dusted Banana Oatmeal Muffins are fluffy, flavorful, and packed with hidden fiber while giving off tasty bakery vibes.
Servings 12 muffins
Calories 290kcal
Equipment
- food processor to grind oats for extra soft muffins *or* use oat flour instead
Ingredients
- 2 cups all-purpose flour (240g)
- 1 cup old fashioned rolled oats (100g)
- 1 cup packed light brown sugar (100g)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1-1 ½ tsp ground cinnamon
- ½ cup milk (whole or 2%)
- ½ cup avocado oil (or vegetable/canola)
- 2 large eggs
- 1 cup mashed ripe banana (250g) approx. 2 ripe bananas
- 1 ½ tsp pure vanilla extract
OPTIONAL CINNAMON SUGAR TOPPING
- 1 TBSP granulated sugar
- 1 tsp ground cinnamon
Instructions
PREP AND MEASURE
- Preheat the oven to 375°F and line a 12-cup muffin pan with parchment paper or tulip style liners. Bring eggs and milk to room temp.
- For easy, accurate muffins, measure out all the ingredients before you begin.
- For the flour, measure by weight or use the spoon and sweep method: fluff the flour in its container to aerate, then gently add spoonfuls of the flour to the measuring cup until full without packing the flour in. Use a straight edge knife/spatula to level the flour with the top of the cup.
- Use the same method to measure the oats, then transfer to a food processor to blend/process until they resemble an oat flour. This step is optional. Whole oats will yield more chewy rustic muffins while oat flour will yield the softest and most tender results.
- Add the milk to a medium bowl along with the oats. Mix well and set aside to soak while you prep the muffins.
COMBINE WET AND DRY
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In separate large mixing bowl, whisk together the oil, eggs, and vanilla until well combined. Stir in the mashed banana and the oat/milk mixture.
- Sprinkle the dry mixture over the wet mixture and stir together until well combined without overmixing.
- For extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
- Use a large cookie scoop, ice cream scoop, or a tablespoon to scoop the batter and divide evenly between the lined muffin cups. Aim for a little over 3 TBSP batter per muffin cup, filling them anywhere from 3/4 full to fully filled.
LETS BAKE SOME MUFFINS!
- For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistable crust on the tops of the muffins.
- Bake for 18-20 minutes. Mine were perfect in 19 min.
- Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first!
Notes
Nutrition Facts below are estimated with optional topping included using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 67mg | Potassium: 217mg | Fiber: 2g | Sugar: 22g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
